Vegetarian Concoctions

September 1, 2006

Minestrone Soup

Filed under: Italian, Mixed Veggies, Soups — Hema @ 3:16 pm

I love drinking soups. Drinking? or is it eating? Hey! do we eat or drink soups? hmm……

I just got back from a google search hoping to find a good answer. I thought I could do two searches ‘eat soup’ and ‘drink soup’ and decided to go with the one that generated more links with the phrase. I typed in ‘eat soup’ first. Some links popped up but I did not get a convincing answer. ‘Drink soup’ was typed in next, and Lo behold! the very first link said – Google answers: Do you eat or drink soup?. Apparently people have been smarter  than me and thought about this before:)…and long live google. Forget the internet, I dont think I can think of life without google. Soup, as I understand, is eaten. Mainly because you dont pour it into a beverage glass and gulp it down (though I do it a lot of times when I have left over soup). It has to be relished with a spoon, sip by sip. The second important reason being, more often than not, it has veggies that have not been pureed. So is the case with minestrone soup. Definitely not one of the soups that can be drunk…not even leftovers. It is a wholesome, nutritious and delicious meal in itself. Here is the recipe.
Blanched, peeled and Chopped tomatoes                     1 cup

Chopped Onions                         1/2 cup

Corn kernals                               1/2 cup

Peas                                          1/2 cup

Diced Carrots                             1/2 cup

Chopped Yellow squash               1/2 cup

Chopped Zucchini                       1/2 cup

Chopped Celery                          1/2 cup

Pinto or Kidney beans (Rajma)     1 cup

Fresh basil leaves                       8 – 10 nos.

Dried Basil                                 1 tbsp

Dried oregano                            1 tsp

Salt to taste

Black pepper to taste

Sugar                                       1 tsp

Butter                                      1 tbsp

White vinegar                            1 tsp

Small shell pasta                        1/4 cup (uncooked)

Olive oil                                    2 tbsp

Chop all the vegetables into about 1/2 cm pieces. Heat up the olive oil and saute the onions till they are transparent. Add the tomatoes and cook them till they are soft. Add the remaining veggies. Add enough water to cover up the vegetables and put a lid on the pot. Let this simmer on a medium heat till all the vegetables are well cooked. This should take about 20-25 minutes. Mash it up lightly with the spoon. Dilute the soup if you like it more watery. Infact, using vegetable broth instead of water is a good way to enhance the flavour of the soup. Add the dried basil and oregano leaves, salt, sugar, pepper, vinegar, butter and the beans. The canned beans work just as well. Make shell or any small size pasta according to package instructions. I break up spaghetti into very small pieces if I dont have any other small pasta. The cooked pasta goes in next. Finally add in fresh whole basil leaves and stir the soup lightly. Make sure you do not mash the beans or pasta. Serve hot with bread.

 

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6 Comments »

  1. Welcome aboard Hema, you have got a nice blog going here. Will come back soon. Good recipes, nice photos. Wish you all the best.

    Comment by Archana — September 7, 2006 @ 1:10 pm

  2. Soup with that bread looks Yum !

    Comment by krithika — September 7, 2006 @ 6:26 pm

  3. your soup looks delicious….minnestrone is one of my favorite soups too!

    Comment by Nabeela — September 7, 2006 @ 7:03 pm

  4. Welcome and making Ravioli already, you are brave, looks great!! Soup and the Photography is good too!I just posted a soup too!! Thanks , will be back 🙂

    Comment by Asha — September 9, 2006 @ 7:45 pm

  5. @Archana
    Thanks

    @ Krithika, nabeela
    thank you. Do try it and let me know how it turns out!

    @ Asha
    Thanks. Actually, ravioli is not at all difficult.

    Comment by Hema — September 11, 2006 @ 10:11 am

  6. I just love it when things are done right.

    Comment by cuisine from lebanon table traditional vegetarian — September 28, 2006 @ 1:37 am


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